Delicious mini-quiche cups filled with La Terra Fina Spinach Artichoke dip, bacon and cheese. YUM! Perfect for any party or brunch. 
Here’s a typical party scenario for me: I rush around all day getting ready and by the time I make it to the gathering, I’m famished! There is nothing worse than being at a party, looking for a hearty bite to eat. When I’m the hostess, I make sure my guests are stuffed with food AND delish cocktails. These quiche cups are super cute, but also filling!
Have you tried La Terra Fina dips yet? I buy them in the deli section at Meijer, right by the hummus. I’ve been hooked ever since I attended a party at my friend Erin’s house. She had a blogger gathering here in Grand Rapids and there were the most delicious little bites for us to try using the dip.
My wheels have been turning ever since–the dip alone is fab, but you can make so many delicious and EASY party appetizers too. My go-to is to heat up the Spinach, Artichoke and Parmesan with Italian cheese on top, served with toasted Italian bread. It’s a great after-school snack too!
I love to take a little help from the store when I can. These quiche cups use regular, rolled pie dough from the refrigerated section, cut with a wide-mouth Mason jar. It makes the perfect size for a muffin tin! Once you’ve cut out enough circles, you can re-roll the dough for more! This recipe makes 12-15 Mini Quiche Cups.
Once you’ve cut out the circles, spray the pan with cooking spray. Gently press the circles into the muffin tin.
The quiche filling is 4 ingredients: La Terra Fina Spinach, Artichoke and Parmesan dip, cheese, crumbled bacon and eggs. Shhhhh, no one needs to know how simple these are.
If you’re making these ahead of time, you can cover the muffin tins and refrigerate them for up to 2 days. This time of year, I like to use the Midwest Cooler: also known as my patio or garage. It saves room in the fridge!
- 1 package pie crust (2 rolls)
- 5 eggs
- 1/2 cup La Terra Fina Spinach , Artichoke + Parmesan Dip
- 1/2 cup Italian Cheese , Plus 1/4 cup to top
- 1/2 cup bacon , cooked and chopped (about 4 slices)
- Salt & Pepper , to taste
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Preheat oven to 350º.
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Roll out pie dough. Use a wide-mouth Mason jar to cut circles (or a cookie cutter). Re-roll the dough to make more circles. You should have 12-15.
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Spray a muffin tin with cooking spray. Gently press circles into the muffin cups.
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In a medium bowl, whisk eggs with dip. Season with salt and pepper. Add 1/2 cup cheese.
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Slowly pour into pie crusts. Top with bacon bits and remaining cheese.
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Bake 17-20 minutes, until golden brown. They'll have rounded tops, until you take them out of the oven.
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Serve warm or at room temp.
You can make these ahead of time (up to 2 days), just store in the fridge, covered until ready to bake.
There is also a La Terra Fina Artichoke & Jalapeno dip, which makes a great spicy alternative for a mini quiche. I would use strained Chorizo sausage instead of bacon and Mexican blend cheese. YUM!
If you’re looking to stock up, the La Terra Fina website has a Buy One, Get One coupon! If you’re looking for a lighter dip, try the Greek Yogurt variety of dips–you can barely taste the difference. They’re great for a holiday veggie tray.
Have you tried La Terra Fina dips yet? Which one is your favorite?
Disclosure: This post is a collaboration with La Terra Fina. All recipes and opinions are my own.
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